Crockpot Barbeque Pork Steaks


4 pork shoulder steaks ½ inch thick
1 tablespoon cooking oil
1 large onion, thinly sliced
1 large green pepper, thinly sliced
2 tomatoes, sliced
1 tablespoon quick cooking tapioca
½ cup bottled barbeque sauce
¼ cup dry red wine
½ teaspoon ground cumin

Cut steaks in half, trim fat. Brown in oil in skillet, drain. Place in 3½-4 quart slow cooker. Arrange onions, green peppers and tomatoes. Sprinkle tapioca over vegetables. Place steaks on top of vegetables. Combine: barbeque sauce, wine and cumin. Pour over meat and vegetables. Cover. Cook at low heat setting 6-8 hours or until all is tender. Serves 4-6.